Waikiki Meatballs

Meatballs:
1 1/2 lb hamburger
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger

Sauce:
4 tbsp cornstarch
1 cup brown sugar
2 cans crushed pineapple (20oz each)
2/3 cup vinegar
2 tbsp soy sauce
2/3 cup diced green pepper

Mix all meatball ingredients and shape into meatballs. In a large skillet, with 1 tbsp of oil, brown and cook meatballs. Drain fat from skillet.

Mix cornstarch and brown sugar. Stir in reserved pineapple juice (add enough water to equal 2 cups), vinegar and soy sauce. Stir until smooth. Pour into skillet. Cook over medium head, stirring constantly, until mixture thickens and boils (will turn dark brown). Boil and stir 1 minute. Add meatballs, pineapple and green pepper. Heat through. Serve over rice or egg noodles.

(When I make this I shape all the meatballs and freeze half of them for later. Then I halve the sauce recipe. Then when I want to make them again I just pull the meatballs from the freezer, thaw, cook and make the sauce.)